Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What we Can Do About It. - Review - book review

E: The Environmental Magazine, March, 2001 by James E. McWilliams

Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What We Can Do about It (Routledge, $29.95)

A SEAT AT THE TABLE

Ann Cooper is a professional chef who does more than just prepare food for hungry customers. "It is my responsibility," she explains, "to teach the next generation about our food supplies, sustainability and seasonality." Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What We Can Do about It (Routledge, $29.95) argues that the production and consumption of food must occur in regional, rather than multinational, contexts. Part expose part consumer guidebook, this carefully researched and readable work highlights the connections between the food we eat and the conditions of its production. In doing so, it offers practical advice on how the average shopper can contribute toward both a healthier food supply and a more sustainable environment.